Ingredients with Measurements:
- 2 cups cooked sweet potatoes, mashed
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 2 large eggs, lightly beaten
Special Equipment Needed:
- Medium bowl
- Whisk
- Griddle or large skillet
Step-by-Step Instructions:
1. In a medium bowl, combine the mashed sweet potatoes, flour, cornmeal, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the melted butter, honey, and eggs.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Heat a griddle or large skillet over medium-high heat.
5. Grease the griddle or skillet with butter or oil.
6. Drop the batter onto the griddle or skillet by the tablespoonful.
7. Cook for 2-3 minutes, until the edges are golden brown.
8. Flip the johnnycakes and cook for an additional 2-3 minutes, until golden brown.
9. Serve with butter and honey, or your favorite topping.
Time:
Preparation Time: 10 minutes
Cooking Time: 4-6 minutes
Temperature: Medium-High
Serving Size: Makes 12 johnnycakes
Nutritional Information:
Calories: 90
Fat: 3 g
Carbohydrates: 14 g
Protein: 2 g
Substitutions for Ingredients
- All-purpose flour: Whole wheat flour, almond flour, or oat flour
- Cornmeal: Polenta or fine corn flour
- Honey: Maple syrup or agave nectar
- Eggs: Flaxseed or chia seed egg
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Substitute mashed banana for the sweet potatoes.
- Add 1/4 teaspoon of nutmeg or allspice to the batter.
Tips and Tricks:
- Make sure the griddle or skillet is hot before adding the batter.
- Use a spoon or ice cream scoop to measure out the batter.
- Cook the johnnycakes on medium-high heat for best results.
Storage Instructions:
Store cooled johnnycakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat johnnycakes in a toaster oven or on a griddle or skillet over medium heat until warmed through.
Presentation Ideas:
- Serve johnnycakes with a dollop of Greek yogurt and a sprinkle of cinnamon.
- Top with a dollop of whipped cream and a drizzle of maple syrup.
- Serve with a side of fresh fruit or a fruit compote.
Garnishes:
- Chopped nuts
- Dried fruit
- Whipped cream
- Maple syrup
Pairings:
- Bacon
- Sausage
- Eggs
- Fruit
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Bacon
- Sausage
Troubleshooting Advice:
- If the johnnycakes are not cooking evenly, reduce the heat to medium.
- If the johnnycakes are sticking to the griddle or skillet, add more butter or oil.
Food Safety Advice:
- Refrigerate any leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Johnnycakes, also known as journey cakes, are a type of cornmeal flatbread that has been eaten in the Americas since the 1600s. They were a staple food of Native Americans and were often eaten on long journeys.
Flavor Profiles:
Sweet Potato Johnnycakes are sweet, savory, and slightly nutty. The sweet potatoes add a subtle sweetness, while the cinnamon and cornmeal give them a nutty flavor.
Serving Suggestions:
Sweet Potato Johnnycakes are delicious served with butter and honey, or your favorite topping. They can also be served with a side of fresh fruit or a fruit compote.
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